Paleo Creamy Mushroom Soup


I debated calling this soup "Immune Boosting Soup" because it has several ingredients that are specifically targeted to support immune function. The title "Paleo Creamy Mushroom Soup" does very accurately describe the savory and comforting flavors of this recipe. The base of this soup is chicken bone broth and I have an entire blog post on the immune boosting benefits of bone broth as well as a recipe to make it. You may use vegetable broth if you would like but by using the chicken bone broth you are fortifying your soup with gut friendly compounds such as; collagen and gelatin that support tissue repair and overall gut and immune fortification. Not to mention bone broth is a natural source of NAC or N-acetylcysteine which is a sulfur containing compounds that supports detoxification and lung health. Shitake and portabella mushrooms are the primary component of this soup and are an excellent source of vitamin D which also supports immune function. The use of coconut milk and nutritional yeast make this recipe dairy free and paleo. This soup is hearty enough to be eaten alone or can be poured on top of cauliflower "rice" and served with chicken or beef!


4 cups of bone broth or desired stock  

1.5 cups of raw baby bella and shitake mushrooms

1 yellow onion, diced

3 celery stalks, chopped

2 carrot stalks, chopped  

2 garlic cloves, minced

2 tbsp chopped fresh thyme

2/3 cup full fat canned coconut milk (available on my "shop" page

1 tbsp arrowroot 

3 tbsp nutritional yeast

1 tbsp balsamic vinegar

1 tbsp coconut aminos (available on my "shop" page) 

2 tbsps ghee

1 tsp truffle salt or to taste 


Begin by heating 1 tbsp of ghee over medium heat in large pan. Once ghee is melted, toss in chopped carrots, onion and garlic and cook until tender before removing from pan and placing in large stock pot along with 4 cups of chicken bone broth. Next turn your stove back on to heat second tbsp of ghee over medium heat in the same pan used prior. Once ghee has melted, add in mushrooms and saute just until slightly tender, then add mushrooms to stock pot with other veggies and stock. Add chopped thyme to stock pot and begin heating over medium heat and bring to a simmer before covering and reducing to low heat. In small bowl whisk together the arrowroot with 1 tbsp of water for about 30 seconds to create a "slurry". Add your arrowroot "slurry" to the soup along with the coconut milk, coconut aminos, nutritional yeast and vinegar and stir together until fully incorporated. Remove stockpot from heat and add truffle salt or regular salt to taste. Serve over cooked cauliflower rice or spinach if desired and enjoy!

Lindsay Reno